|
Recipe Categories : | Japanese
| MAIN INDEX |
Ingredients :
- 2½" x 1½" (6 x 4 cm) dried kelp (konbu)
- 7 cups (1¾ liters) water
- 4 cups (50g) dried bonito flakes
Preparation and Cooking Instructions :
- Wipe the kelp with a damp cloth, then put it in a saucepan with the
water. Bring to a boil uncovered; just before the water comes to a boil,
remove and discard the kelp. Sprinkle in the bonito flakes and remove
saucepan from heat. As soon as the bonito flakes start to sink, strain
stock and discard bonito flakes. This stock, which is the basis of many
sauces and soups, can be refrigerated for up to 3 days.
-
Cooks note : Instant dashi granules (dashi-no-moto) make a
quick alternative if small amounts of the stock are needed; however,
for soups and stock for simmered dishes, it is preferable to make
your own dashi.
|
